Made with doTERRA Essential Oil…
A delicious raw vegan cake that can actually support easing feelings of nausea, motion sickness or gastric distress?
Peppermint is a hybrid species of spearmint and water mint (Mentha aquatica). The essential oils are gathered by steam distillation of the fresh aerial parts of the flowering plant. The most active ingredients include menthol (35–45%) and menthone (10–30%).
Clinically speaking, peppermint oil is recommended for its anti-nausea benefits and soothing effects on the gastric lining and colon because of its ability to reduce muscle spasms.
- 1 cup buckwheat (you can use buckinis or raw buckwheat kernels if you like). Buckwheat is a protein packed seed that is gluten free. It has a rich nutty flavour.
- 1 cup dates (soaked in boiling water for 5 mins and strained well)
- 1 cup raw almonds or cashews
- 4 tbs melted coconut oil
- 3 tbs raw cacao powder
- 1/2 tsp of sea salt
- 1/2 tsp vanilla bean paste
- 1 cup raw cashews soaked for at least 3 hours in filtered water and strained
- 1/4 cup xylitol (natural sweetener made from birch)
- 1/4 cup melted coconut oil
- 2/3 cup coconut cream
- 1 teaspoon vanilla bean extract
- pinch of sea salt
- 10-15 drops doTERRA peppermint essential oil (this makes it approximately 1 drop per slice)
You have two options here. You can either melt a block of chocolate that you have purchased, such as Greens organic choc or a Loving Earth Chocolate, in a bowl over simmering water, stirring continuously.
Melt 50grams of raw cacao butter (or organic butter if you aren’t dairy-free) with 1/4 cup raw cacao powder + 2 tbs xylitol in a bowl over simmering water until thick, glossy and runny.
Pulse almonds and buckwheat kernels in your food processor until they’re in rough chunks. Remove. Process dates and melted coconut oil in your food processor until fairly smooth and then add almonds back in along with raw cacao vanilla bean paste and sea salt. Pulse until combined.
Press into the base of a lined 8inch springform pan (or a loaf tin if you’re making this a rectangle). Put in the freezer while you make your filling.
Melt coconut oil with xylitol over a pot of simmering water. Add this to a high speed blender along with cashews, coconut cream, vanilla bean paste (Or vanilla extract) and blend until completely smooth.
Spread over the base and freeze for 1 hour.
Pour melted chocolate over the top of the frozen cake and allow to set completely before removing from the freezer and slicing. A little goes a long way. YUM!